A Holiday Feast

1. Preheat oven to 325 degrees. Remove turkey from bag.
   • Remove the neck and giblets from the two body cavities.
   • Drain juices and pat dry with clean paper towels.
2. Place turkey lifter across full length of flat rack in a shallow roasting pan, 2 to 2 1/2 inches deep.
3. Tuck wings back to hold the neck skin in place. Doing so will help stabilize the turkey in the pan and when carving. Place thawed or fresh turkey, breast up, on the turkey lifter. Raise one loop over wings and breast, and the other loop over drumsticks. Rest loops on turkey, not over edge of pan during roasting.
4. Brush skin lightly with vegetable oil or spray with cooking spray to prevent the skin from drying.
5. Insert oven-safe meat thermometer deep into the lower part of the thigh muscle but not touching the bone. When thigh is up to temperature and if turkey is stuffed, move thermometer to center of stuffing. Stuffing should be 165 degrees when done.
6. Place your turkey in the pre-heated oven at 325 degrees.
7. When the turkey is about 2/3 done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking.
8. Use this roasting schedule as a guide and start checking for doneness about 30 minutes before end of recommended cooking times.
9. Your turkey is done when the meat thermometer reaches the following temperatures:
   • 180 degrees deep in the thigh. At this temperature juices should be clear, not reddish pink, when thigh muscle is pierced deeply.
   • 165 degrees in the center of the stuffing, if turkey is stuffed.
10. Lift roasted turkey onto platter with turkey lifter and discard lifter.
11. Before removing stuffing and carving, let your turkey stand 15 minutes to allow juices to set.

DEEP FRIED TURKEY

Place the thawed turkey in the fryer basket and place in the empty pot. The minimum oil level should be 3 inches to 5 inches from the top of the fryer. Add water until the top of the turkey is covered. Remove the turkey, allowing the water to drain from the turkey. Note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water.

Cooking Preparation

1. Remove the turkey from the wrapper. Be sure to save the label that indicates the weight of the turkey. Use the turkey’s weight to compute the total frying time.
2. haw the turkey completely. Remove the neck and giblets from the two body cavities.
3. Heat the oil to the desired temperature shown on the chart below.
4. While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions.
5. For whole turkeys, inject 60 percent marinade deep into the breast muscles, 30 percent into the leg and thigh muscles and 10 percent into the meaty wing section. Do not inject the marinade just under the skin as a water-based marinade will result in the hot oil popping and splattering.
6. Remove any excess fat around the neck to allow the oil to flow through the turkey.
7. Remove the wire or plastic truss that holds the legs in place (if applicable). Cut off the wing tips up to the first joint and cut off the tail.
8. Remove the pop-up timer from the breast (if applicable).
9. Do not stuff turkeys for deep frying.
10. To reduce spattering, thoroughly dry the interior and exterior of the bird.
11. After adding marinades and/or seasonings, place the turkey in a clean roasting pan on the countertop for no more than 30 minutes to 45 minutes. This allows the marinades and seasonings to permeate the turkey and raises the turkey’s internal temperature so as to create less splatter during the frying process.

• Never leave the turkey fryer unattended during the heating, cooking and cooling process.
• Keep children and pets away from the cooking area at all times.
• Allow the oil to cool completely before disposing or storing.
• Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.
• Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

• 3 pkgs Shawnee self-rising cornbread mix (prepared & baked)
• 1 -16 oz. loaf white bread
• 3 c. chopped celery
• 3 c. chopped onion
• 9 eggs
• 1/2 c. milk
• 3 cans cream of chicken soup
• 3 cans cream of mushroom soup
• broth from turkey or canned chicken broth
• salt & pepper to taste
• 3 heaping Tbsp. sage

TIP:Turkey and dressing may be cooked until 3/4 done 1 week before holiday and frozen. Finish cooking right before serving. This makes for a less stressful holiday.

• 3 lbs. potatoes, peeled & quartered
• 1 c. butter
• 2 - 3 oz pkg. cream cheese, softened
• 1 c. shredded Cheddar cheese
• 1 - 2 oz. jar pimiento, drained
• 1 small green pepper, finely chopped
• 1 bunch green onions, finely chopped
• 1/2 c. Parmesan cheese
• 1/4 c. milk
• 1 tsp. salt

• 2 lbs. yellow squash (cut into 1/4" slices)
• 1 small onion, chopped
• 1 - 10 oz. can cream of chicken soup
• 8 oz. sour cream
• 1/4 c. melted butter
• bread crumbs

• 1 - 10 oz can cream of mushroom soup
• 1 c. mayonnaise
• 1 large egg, beaten
• 1/4 c. finely chopped onion
• 3 - 10-oz. pkgs frozen cut broccoli
• 2 c. grated sharp cheddar cheese
• salt & pepper to taste
• paprika

• 1 pkg fresh cranberries
• 1 - 20 oz. can crushed pineapple, drained
• 1 - 10 oz pkg. miniature marshmallows
• 2 c. sugar
• 2 c. Cool-Whip
• 1/2 c. chopped pecans

• 1 -15 oz. can pumpkin
• 1 - 14 oz. can sweetened condensed milk (NOT evaporated milk)
• 1 egg
• 1 3/4 tsp. ground cinnamon
• 1/2 tsp. each ground ginger, nutmeg and salt
• 1 - 6 oz. graham cracker pie crust
• 1/4 c. firmly packed brown sugar
• 2 Tbsp. flour
• 2 Tbsp. cold butter or margarine
• 3/4 c. chopped pecans